Eosinophilic Esophagitis Friendly Celery & Fennel Sauté with Dill
Total time25 min
Prep time10 min
Cook time15 min
4.8(21)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 stalks celery, sliced ¼-inch thick on the diagonal
- 1 medium fennel bulb (about 12 oz), cored and thinly sliced
- 3 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp apple cider vinegar
- 3 tbsp fresh dill, roughly chopped
- 1 tsp lemon zest (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the fennel and celery to the skillet, season with the salt and pepper, and cook, stirring occasionally, until the vegetables are softened and the fennel edges are lightly golden, about 8–10 minutes.
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